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All Journal Dentino: Jurnal Kedokteran Gigi Denta: Jurnal Kedokteran Gigi
Zainul Cholid
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Dentistry

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THE INHIBITION TEST OF RED POMEGRANATE (Punica granatum L.) PEEL EXTRACT AGAINST Staphylococcus aureus Iin Eliana Triwahyuni; Novia Dyah Rahma Dhani; Leni Rokhma Dewi; Melok Aris Wahyukundari; Zainul Cholid; Dyah Setyorini
Dentino : Jurnal Kedokteran Gigi Vol 8, No 2 (2023)
Publisher : FKG Unlam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/dentino.v8i2.17526

Abstract

Background: Staphylococcus aureus is a bacteria that commonly infects the oral cavity and linked to angular cheilitis. The most often used therapy for angular cheilitis is fusidic acid 2% cream, however it can cause urticaria, skin rashes, and irritation, thus an alternative is required to solve this issue. Pomegranate peel contains a variety of bioactive chemicals, including phenolics, which have antimicrobial activity. Purpose: To analyze the inhibition zone of red pomegranate peel extract at concentrations of 20%, 40%, 60%, and 80%, and determine the concentrations that have the greatest inhibition on the growth of Staphylococcus aureus. Method: The total phenolic content was measured using UV-Vis spectrophotometry method. The inhibition test was carried out by well-diffusion method with 6 sample groups, including positive control (2% fusidic acid), negative control (aquadest), and red pomegranate peel extract concentrations of 20%, 40%, 60%, and 80%. Results: Red pomegranate peel extract inhibited the growth of S. aureus at concentrations of 20%, 40%, 60%, and 80% with the inhibition zone diameter respectively 11.63 ± 0.88 mm, 13.84 ± 0.39 mm, 16.85 ± 0.58 mm, and 19.19 ± 0.43 mm Conclusion: Based on the results, red pomegranate peel extract at all concentrations have the capacity to inhibit the growth of S. aureus, with the highest concentration extract (80%) having the greatest inhibition. Keywords : Inhibition Test, Phenolic, Red Pomegranate Peel Extract, Staphylococcus aureus
Efektivitas Ekstrak Biji Kakao (Theobroma Cacao L.) terhadap Penyembuhan Luka Pencabutan Gigi pada Sel Makrofag Atik Kurniawati; Zainul Cholid; Melati Harum Pertiwi
Denta Journal Kedokteran Gigi Vol 13 No 2 (2019): Agustus
Publisher : Fakultas Kedokteran Gigi Universitas Hang Tuah

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Abstract

Background: Tooth extraction is a choice procedure that is often carried out in the field of dentistry. Tooth extraction can cause a cavity in the form of a tooth socket and tooth extraction wounds on the tissue around the socket followed by the body's response through wound healing. One of the process of wound healing namely the inflammatory phase. Macrophages are the most dominant cells in inflammation with the highest number on days 2 to 3. Polyphenols in cocoa beans have an active compound in the form of anti-inflammatory and antioxidants that are effective in accelerating the healing of wounds. Purpose: To determine the effect of giving the cocoa bean extract gel to the number of macrophage cells in the socket after tooth extraction male wistar rat on the 1st, 3th and 5th day. Material and method: This type of research is experimental laboratories. The samples used were 24 male Wistar rats which were then divided into 2 groups, namely the control group (sockets not given any treatment) and treatment groups (sockets were given 8% cocoa bean extract) on the 1st, 3th and 5th day post tooth extraction will be carried out decaputation. Results: The 8% cocoa bean extract gel had the potential to influence the number of macrophage cells in the socket after the tooth extraction of male Wistar rat on the 1st, 3th and 5th day caused an active compound in the cocoa Conclusions: the most effectiveness of the cocoa bean extract gel toward tooth extraction healing on the number of macrophage cells on the 3ath day
Co-Authors Atik Kurniawati Dyah Setyorini Iin Eliana Triwahyuni Leni Rokhma Dewi Melati Harum Pertiwi Melok Aris Wahyukundari Novia Dyah Rahma Dhani